Aroma Evaluation of Frozen Green Soybeans (Edamame) with/without Blanching Treatment Using Gas Chromatography-mass Spectrometry Coupled with Olfactometry (GC-MS/O)

Abstract

In this study, we aimed to investigate the effect of blanching treatment on the aroma of frozen green soybeans (edamame). Frozen samples were vacuum-packed and blanched under conditions that yielded the same texture, and sensory evaluation and aroma analysis were conducted by gas chromatography-mass spectrometry-olfactometry (GC-MS/O). The results of sensory evaluation revealed no significant difference in the retronasal aroma while eating; however, the aroma of the frozen-thawed pods with unblanching immediately before eating was significantly better. Furthermore, GC-MS/O analysis detected a more green-like aroma in unblanched edamame, substantiating that blanching treatment undesirably affects the aroma of frozen edamame.